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Ingredients
Serves: 6

600 g (1 lb 5 oz) braising beef

125 g (4½ oz) piece of lean smoked bacon

175 g (6 oz) carrots, chopped

150 g (5½ oz) onions, chopped

2 red peppers, diced

400 g (14 oz) canned chopped tomatoes

2 sticks celery, sliced

2 cloves garlic, crushed

2 bay leaves

4 strips of orange zest

2 small sprigs of fresh rosemary

4 sprigs of fresh thyme

2 tablespoons tomato purée

300 ml (10 fl oz) meat stock

150 ml (5 fl oz) red wine

4 canned anchovy fillets, drained, dried and chopped

225 g (8 oz) button mushrooms

75 g (2¾ oz) stoned black olives

4 tablespoons chopped fresh parsley

Black pepper

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MethodPrep:20min › Cook:3hr › Ready in:3hr20min

Heat the oven to 150°C (300°F, gas mark 2). Remove any excess fat and gristle from the beef and cut it into 4 cm (1½ in) cubes. Trim the bacon of fat and cut it into 1 cm (½ in) dice.

Put the beef and bacon into a large flameproof casserole and add the carrots, onions, red peppers, canned tomatoes, celery, garlic, bay leaves, orange zest, rosemary, thyme, tomato purée, stock, and wine. Bring to the boil, cover the casserole, transfer it to the oven and cook for 2 hours.

Stir in the anchovies, mushrooms, olives and parsley, reserving a little for garnish, then season with black pepper to taste (the anchovies will provide enough salt). Cover and cook for a further 1 hour. Check the seasoning, sprinkle with the reserved parsley and serve.